Greek Cabbage Salad Recipes

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GREEK CABBAGE SALAD - LAHANOSALATA (VINEGAR COLESLAW)



Greek Cabbage Salad - Lahanosalata (vinegar coleslaw) image

A healthy, Greek-style coleslaw salad that's left to marinate for 1 hour. This way you get the BEST dressing ever!

Provided by [email protected]

Categories     Appetizer     Side Dish

Number Of Ingredients 8

1/3 large white cabbage ((about 300 grams / 10.6 oz))
1 small tomato
1/2 green bell pepper
1 small carrot
1/2 small red onion
1 teaspoon dried oregano
4 tablespoons olive oil
3 tablespoons red wine vinegar

Steps:

  • Finely shred the cabbage and place in a bowl. Cut off the tips of the carrot. Peel and discard its outer skin and grate it using a box grater. Place in the bowl.
  • Cut off the stem and bottom of the tomato and cut in half. Then cut each half into thin slices. Place in the bowl as well.
  • Cut the onion and bell pepper into thin slices as well and place in the bowl with the remaining ingredients.
  • Add the dried oregano and season with kosher salt and freshly ground pepper.
  • Drizzle the olive oil and vinegar all over, and then mix the salad very well for 1-2 minutes with your hands. Rub and massage the cabbage to soften it and help the flavors blend together.
  • Let the salad sit in the fridge for about 1 hour to marinade, before serving.

Nutrition Facts : Calories 684 kcal, Carbohydrate 42 g, Protein 8 g, Fat 57 g, SaturatedFat 8 g, Sodium 123 mg, Fiber 16 g, Sugar 22 g, ServingSize 1 serving

CLASSIC GREEK SALAD



Classic Greek Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 2 servings for lunch or 4 as a side

Number Of Ingredients 13

3 teaspoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 large leaves red leaf lettuce, sliced crosswise
1/4 large red onion, thinly sliced
1/2 green bell pepper, cut into large dice
1 vine-ripened tomato, cut into wedges
1/2 English cucumber, halved lengthwise, cut into 1/2-inch pieces
6 Kalamata olives
2 ounces feta cheese, crumbled

Steps:

  • Combine the vinegar, lemon juice, oregano, and salt and pepper to taste in a small bowl and whisk together. Add the oil in a steady stream, whisking constantly.
  • Combine the lettuce, onion, bell pepper, tomato, cucumber, olives and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Taste and adjust the seasonings, adding more salt or lemon juice as desired.

GREEK VEGETABLE SALAD



Greek Vegetable Salad image

From Rena Kilaniotou of Belleville, New Jersey, this salad is great to serve right away or let the flavors blend overnight for added taste. Either way, these crunchy veggies with an easy homemade dressing are delicious!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

1 medium cucumber, peeled and chopped
1 large tomato, seeded and chopped
1 medium green pepper, chopped
4 green onions, chopped
10 pitted Greek olives
1/2 cup crumbled feta cheese
DRESSING:
1/3 cup olive oil
3 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon sugar

Steps:

  • In a serving bowl, combine the cucumber, tomato, green pepper, onions, olives and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 259 calories, Fat 23g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 885mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

LAHANOSALATA (GREEK CABBAGE SALAD)



Lahanosalata (Greek Cabbage Salad) image

Simplicity at its best, this cabbage salad is a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes center stage and I prefer to mix in some carrot, too, though this is optional.

Provided by Diana Moutsopoulos

Time 10m

Yield 6

Number Of Ingredients 5

4 cups shredded white cabbage
1 cup finely shredded carrot
4 tablespoons olive oil
3 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

Steps:

  • Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 6 g, Fat 9.1 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 25.6 mg, Sugar 2.9 g

GREEK CABBAGE SALAD



Greek Cabbage Salad image

Cabbage slaw with a yogurt sauce flavored with dill, garlic and mustard. Toasted pinenuts would be the perfect garnish.

Provided by Lorac

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (1 1/2 lb) small green cabbage, finely shredded
1 carrot, peeled and grated
1 bunch dill, finely chopped
1 clove garlic, peeled and minced
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/3 cup plain yogurt
salt, to taste
paprika

Steps:

  • Combine the cabbage, carrot, dill and garlic in a serving bowl.
  • In a small jar, shake the olive oil, vinegar, mustard, yogurt and salt together and pour over the salad.
  • Sprinkle with paprika and refrigerate until serving time.

Nutrition Facts : Calories 155.3, Fat 11.2, SaturatedFat 1.9, Cholesterol 2.6, Sodium 94, Carbohydrate 12.8, Fiber 4.8, Sugar 7.2, Protein 3.3

LAHANOSALATA (GREEK CABBAGE SLAW / SALAD)



Lahanosalata (Greek Cabbage Slaw / Salad) image

This is a very fresh-tasting cabbage salad - very unlike the slaws you're probably used to. Comes together in no time at all (especially if you use one of those bags of slaw mixes).

Provided by evelynathens

Categories     Greek

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 head light green cabbage, about 1 . 5 lbs
2 cups grated carrots (grated on large holes of box grater)
4 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (or to taste)
salt
1 very finely minced garlic clove (optional)
feta cheese (optional)

Steps:

  • Core the cabbage and shred as for making traditional coleslaw.
  • Put the cabbage and carrot in a large bowl. Toss well.
  • In a small bowl mix the olive oil, lemon juice and garlic (if using).
  • Add salt to taste.
  • Just prior to serving, pour over the salad and toss to coat.
  • Adjust seasonings and olive oil or lemon juice as needed.
  • Note: This is really lovely served with a generous hunk of feta cheese - either crumbled in, or served alongside so you can nibble on pieces of creamy cheese between bites of crispy salad.

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